Veal Tartare with Smoked Oyster Sauce and Fried Salsify

lemon cream

1. Slice the lemons with the skin very thin. Put the water with the sugar and lemon wedges in a saucepan and bring to the boil. As soon as the water boils, turn the heat down and let everything simmer until the lemons are cooked through and translucent (approx. 15 min.). Then pour off the water and puree the lemon slices in a blender with the olive oil.

Oyster sauce

1. Open the oysters and pat the flesh dry on paper towels. Keep the oyster water separately. Then grind the oysters in a food processor (or in a narrow container with a hand blender).
2. Add a teaspoon of garlic puree and very slowly and carefully add the oil little by little. Then add the lemon juice and season with salt and pepper. If the cream gets too thick, add some water from the oysters.

Veal tartare

1. Cut the veal meat very finely with a very sharp knife (in the meat grinder the meat becomes sticky. It is important that the meat still has bite and retains its structure). Season to taste with salt and pepper. Gradually add the onion jam to the desired ratio.

Onion jam

1. Peel the four onions and cut them into cubes. Boil half of it in olive oil, red wine and sugar in a pan until a mixture is formed and the wine is completely cooked off. Sweat the other half in another pan and deglaze with the veal stock. Then boil them down halfway. Combine both onion masses together and stir.

Hazelnut powder

1. Grind the hazelnuts into powder in a kitchen utensil.

Salsify chips

1. Brush the roots under running water and peel them with a hand peeler. You can also peel the roots with thin latex gloves. Both prevent the sticky salsify juice from adhering to the hands. It is very troublesome to clean your hands from it. Place each root in the vinegar water immediately after peeling. This way it won’t turn brown. Gradually cut the black salsify into chips about 1-2 millimeters thick and fry them in a pan (or, if you have, a deep fryer at 140 degrees) with frying oil until crispy brown. Then degrease the chips on kitchen paper.

Serve

1. Lubricate the plates with a thin layer of lemon cream. Sprinkle with the hazelnut powder so that it just covers the plate. Mash the veal tartare in equal portions in a serving ring (makes things nicer, but doesn’t have to) on the plate and serve. Spread the oyster sauce in equal parts (approx. 2 tablespoons per serving) on ​​the tartar and garnish with the black salsify chips.